Baked Artichoke & Cheese Dip Recipe

Name: Baked Artichoke & Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Land O Lakes Butter; 1 small (1/2 cup) onion, coarsely chopped; 1 medium (1 cup) red bell pepper, coarsely chopped; 1 teaspoon finely chopped fresh garlic; 3 tablespoons all-purpose flour; 1 1/2 cups Land O Lakes Half & Half; 1/2 cup freshly grated Parmesan cheese; 10 (3/4-ounce) slices Land O Lakes Provolone Cheese, quartered; 1 (3-ounce) package cream cheese, softened; 1/2 cup chopped fresh parsley; 1/3 cup mayonnaise; 1/4 cup lemon juice; 1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces; 1 teaspoon freshly grated lemon zest; 1/2 teaspoon coarse ground pepper; Crackers or French bread slices

Servings: persons

1/4 cup Land O Lakes Butter
1 small (1/2 cup) onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 1/2 cups Land O Lakes Half & Half
1/2 cup freshly grated Parmesan cheese
10 (3/4-ounce) slices Land O Lakes Provolone Cheese, quartered
1 (3-ounce) package cream cheese, softened
1/2 cup chopped fresh parsley
1/3 cup mayonnaise
1/4 cup lemon juice
1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces
1 teaspoon freshly grated lemon zest
1/2 teaspoon coarse ground pepper
Crackers or French bread slices

1
Heat oven to 375F.
2
Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic.
3
Cook over medium heat, stirring occasionally, 1-2 minutes or until vegetables are crisply tender.
4
Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour.
5
Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly.
6
Stir in half & half.
7
Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
8
Boil 1 minute.
9
Remove from heat.
10
Stir in Parmesan cheese, provolone cheese and cream cheese until melted.
11
Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper.
12
Add cooked onion mixture; mix lightly.
13
Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole.
14
Bake 25-30 minutes or until bubbly.
15
Sprinkle with remaining 1/4 cup parsley.
16
Serve with crackers or French bread.

1453

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup Land O Lakes Butter, 1 small (1/2 cup) onion, coarsely chopped, 1 medium (1 cup) red bell pepper, coarsely chopped, 1 teaspoon finely chopped fresh garlic, and more.

Yes, Baked Artichoke & Cheese Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Artichoke & Cheese Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions